Description
Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!
Ingredients
- Olive Oil
- White Onion
- Chicken Broth
- Russet Potatoes
- Salt
- Black Pepper
- Bay Leaves
- Fennel Seeds
- Stewed Tomatoes
- Canned Chick-peas
- Evaporated Milk
- Sharp Cheddar Cheese
Instructions
- Saute onion in olive oil
- Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed
- Boil gently about 15 minutes until potatoes are tender, but not falling apart
- Add tomatoes and chickpeas
- Bring back up to a simmer for about 5 minutes
- Add evaporated milk and cheese
- Stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
- Remove bay leaves before serving
- Serves 8-10